Keeping track of a kitten, a kitchen, and trying not to be kitschy.

Navigation

Category Archives: Pasta & Rice

Post navigation

This is adapted from a recipe at myrecipes.com. I tend to find a lot of my ‘quick and easy’ recipes there, mainly because I browse around when I’ve got some time on my hands. This is a nice recipe that’s super quick to make and isn’t expensive either. I generally don’t add the raisins, but you can definitely substitute in dried cranberries. Sprinkling some cheese over the top would be nice as well (I’m thinking parmesan).

Curried Couscous with Broccoli

Ingredients:

1 3/4 cups water

1 cup uncooked couscous

1 1/2 cups small broccoli florets

1/2 cup finely chopped red onion

1/3 cup shredded carrot

1/4 cup raisins

1/4 cup dry-roasted cashews, chopped

2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon sugar (you can decrease this to taste)

1 1/2 teaspoons curry powder

1 teaspoon bottled minced fresh ginger

3/4 teaspoon salt

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed

Directions:

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

I don’t remember where I found this recipe, but I’ve made it so many times that I don’t have to look at the recipe any more. It’s that good.

This vegetable lasagna is lighter and fresher than traditional lasagna, and the addition of pesto gives it its signature flavor. Don’t skip out on the pesto, and if you use regular pasta sauce, I’d recommend adding some dried (or fresh!) basil to the sauce mix.

It’s a perfect dish to make this time of year (late spring/summer), because zucchini is everywhere. Given that I’m slightly addicted to zucchini, you know I’m going to be making this recipe pretty soon. And then eating it for lunch for three days afterward.